Question

急急急急急！！！求大神帮忙翻一下这篇文章。真的急用！

Shift employees to increase the capacity. A hotel restaurant that does only 30 to 40 covers a night cannot justify证明 more than two service people,even though it may have 80 seats.However,such low staffing levels mean that the restaurant may have a difficult time serving more than 60 guests,especially if they arrive at about the same time.Having front -desk前台 staff and banquet staff that are trained in []la carte service means that the restaurant manager has a group of employees that can be called on if demand for the restaurant on any particular night exceeds the capacity of two service people .It also provides the manager with a group of substitute service people who can fill in should a regularly scheduled employee call in sick.Cross-training employees gives the operation flexibility by allowing the business to increase capacity by shifting employees and can help to prevent the organization from reducing capacity when an employee calls in sick.
Rent or share Extra Facilities an Equipment
Businesses do not have to be constrained by space limitations or equipment limitations.A hotel with an opportunity to book a three-day meeting from Tuesday to Thursday may have to turn down the business because all the function space is booked Wednesday evening dinner.Rather than lose the group ,a creative solution would be to suggest that the group go outside the hotel for a unique dinner experience.In Paris .the alternative might be a dinner cruise on the Seine.In Arizona it might be an outdoor steak fry,and in Hong Kong it could be a dinner an Jumbo.the famous floating restaurant.
Hotel and restaurant can also work with sisiter properties .In Fiji,the Regent and Sheraton are within walking distance of each other on Denru Island ,and EIE owns both hotels.Although different companies manage the hotels,they work together if it means getting a piece of business for the island.Omni has three hotels on Canton Road in Hong Kong.These hotels refer business to each other.When a property is capacity constrained ,alliances with other businesses can be beneficial to both.
Catering firms often purchase only the amount of equipment that they will regularly use .When they have a busy period.they rent equipment.Renting，sharing.or moving groups to outside facilities can increase capacity to accommodate short-term demand.

Answer 1

倒班员工能力的提高。酒店餐厅，也只有30至40个夜晚不能证明证明涵盖两个以上的人服务，即使它可能有80个座位。然而，这样的人员配备水平低意味着餐厅可能有困难的时候为超过60的客人，特别是如果他们到达大约在同一时间。在前面的桌子前台人员和宴会的人员，在[ ]点菜服务培训意味着餐厅的经理拥有一批员工，可以称的上是如果在任何特定的晚上，餐馆的需求超过了两个服务人民的能力。它还提供了一组替代服务经理的人可以填写应定期的员工打电话sick.cross-training员工给出了操作的灵活性允许企业把提高员工的能力，可以帮助防止组织从还原能力当一个员工打电话请病假。

租金或分享额外的设施设备

企业可以不受空间限制或设备的局限性。一个机会，本书从星期二到星期四一为期3天的会议酒店可能要把生意因为所有的功能空间是订了星期三晚上的晚餐。而不是失去的集团，一个创造性的解决办法将是表明组到外面去酒店独特的用餐体验。在巴黎。其他可能在塞纳河游船晚宴。在亚利桑那州，它可能是一个户外炸牛排，在香港也可以是一jumbo.the著名的浮动餐厅吃饭。

酒店和餐馆也可以工作与姐姐的性质。在斐济，丽晶酒店和喜来登酒店的步行距离内彼此denru岛，而EIE拥有两家酒店。虽然不同的公司管理的酒店，他们一起工作，如果这意味着一个企业的岛。全在香港广东道三家酒店。酒店是指企业到对方。当一个属性是与其他企业联盟能力的限制，对双方都是有利的。

餐饮企业往往只购买设备的数量，他们会经常使用。当他们有一个忙碌的period.they设备租赁。租赁，sharing.or移动组外设施可以提高能力适应短期需求。